The recipe below should be enough to make two loaf tin sized cakes. I measured the mixed ingredients after they were all blended together and because it is quite a gloopy almost batter like mixture I could pour it into a measuring jug and it amounted to about 1 litre. By using the jug it’s easy enough to divide it into two batches or if you have a couple of loaf tins (which I don’t’) just even out the mix between the two tins. It may look as if there is not enough mixture as the tin will only be about 1/3 full but it does rise quite a bit and it will fill the loaf tin when cooked.
Ingredients:
150g butter, softened
150g caster sugar
400g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
250g golden syrup
320ml boiling water
Makes 2 x loaf cakes in 1lb tins.
It will also freeze if well wrapped in Cling Film
Use a large bowl and add all the ingredients at one time and mix it all up with an electric mixer.
I mixed mine by hand with a wooden spoon and a good tip is to reset your scales to zero with a small jug on top, then pour your syrup into the jug until it weighs the correct amount (250grams). I then emptied and spooned as much of the syrup as I could into the mixing bowl, but to avoid wastage as a lot will stick to the jug I then measured out the boiling water into the same jug and swished it around with a spoon, that dissolved any remaining syrup into the hot water. I also chucked in about half of the softened butter which also melted into the hot water as I stirred it around, the rest I added to the other dry ingredients and syrup in the mixing bowl. Next I poured the boiling water/syrup/butter mix into the bowl and gave it all a really good stirring until it resembled a well mixed batter.
Preheat the oven to 160c Fan/180c/Gas Mark 4.
Line two loaf tins with a baking parchment liner or greaseproof paper, or grease with butter as I did because I thought I was out of paper, but it did stick a bit to the bottom of the tin. The second one I found the baking paper and lined the tin as I said to do earlier, this resulted in a better cake.
Bake at the above setting for about 25 to 30 minutes then to avoid burning the top cover the tin with a piece of baking foil folded over the sides, but avoid touching the rising cake and leave for about another 10 to15 minutes. After a total of about 40 minutes test with a warm skewer to see that it’s cooked all through and that it looks well rounded and brown on top. when your happy with it put it out onto a trivet to cool and after about another 20 minutes lift it out by the paper and peel the sides down and allow to cool thoroughly.
The cake is quite light and tasty on it’s own or with a cup of tea or even better served with custard as a sweet.
I think your golden syrup cake would take very nice with French vanilla ice cream too 
